Gigantes skordati

It’s day 7 of the 12 days of Greekmas, and this is gigantes skordati, or in other words, the most delicious beans I’ve ever made. They’re lemony, garlicky, herby, and baked to golden perfection. That, and some crusty bread to dunk in and soak up all that gorgeous zoumi, and you’re onto a winner.

Ingredients

85ml extra virgin olive oil 

2 finely chopped shallots 

6 garlic cloves, finely chopped 

1 tsp paprika 

1 tsp dried oregano 

Salt to taste

480g butter beans, or two drained cans

Zest of half a lemon 

Juice of 1 1/2 lemons

20g fresh parsley, chopped 

20g fresh dill finely chopped

45 minutes | Serves 2-3

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Method

1. Heat up the olive oil in a frying pan over a medium high heat. After a minute, add the chopped shallots and sauté for 2-3 minutes until they soften.  

2. Add the chopped garlic and seasonings and continue cooking until fragrant, before adding the butter beans and lemon juice and zest. 

3. Lower the heat and cover the pan with a lid, and leave the beans to simmer for 10 minutes. Meanwhile, preheat the oven to 180 degrees Celsius fan. 

4. Pour the beans into a large baking dish and bake for 20-25 minutes until golden on top.

5. Stir through the finely chopped herbs and bake for another 5 minutes until softened. Serve warm with pitta bread or bread of choice to soak in the juices. 

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Watch how to make it